Name: Szechuan Beef or Pork
Ingredients: 2 tb Peanut oil; 1 Green peppers; cut in (1 to 2); 1/8 Inch strips; 1 Carrots; finely shred (1 to; 2); 1/8 Inch match-stick; size strips (sliced; Stack slices; slice; Through stack); 1 Scallion; quartered length-; Then into 3 inch long; strips; 1 lb Beef(round or chuck or pork; loin) cut into fine; 1 Strips; 1/8 inch by 2 to 3 inches long; 2 tb Dry sherry; 2 tb Hoisin sauce; 1 tb Black bean sauce; 1 tb Vinegar; 1 ts Sugar; 1/4 ts Chili paste; (1/4 to 1/2)

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Chinese5	4	servings

INGREDIENTS

2	tb	Peanut oil
1		Green peppers; cut in (1 to 2)
1/8		Inch strips
1		Carrots; finely shred (1 to
		2)
1/8		Inch match-stick; size strips (sliced
		Stack slices; slice
		Through stack)
1		Scallion; quartered length-
		Then into 3 inch long; strips
1	lb	Beef(round or chuck or pork; loin) cut into fine
1		Strips; 1/8 inch by 2 to 3 inches long
2	tb	Dry sherry
2	tb	Hoisin sauce
1	tb	Black bean sauce
1	tb	Vinegar
1	ts	Sugar
1/4	ts	Chili paste; (1/4 to 1/2)

INSTRUCTIONS

Heat oil in wok and stir-fry the green peppers, carrots, and scallion for
1-2 minutes. Push aside. Stir-fry the slivers of meat for 1 to 2 minutes
and recombine with the vegetables. Add the remaining ingredients. Stir and
heat throughly. Serve at once with boiled rice. Serves 4 I usually double
the sauce ingredients because it doesn't seem to be quite enough.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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